Sugar And Spice Panna Cotta Recipes

CLASSIC PANNA COTTA RECIPE

Steps:

• Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
• If using gelatin sheets, break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out.
• Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
• Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil.
• When the half and half - milk base is steaming, remove it from the heat.
• Add the bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
• Add the heavy cream and stir it in.
• Divide the mixture into 6 dishes (with a ¾ cup capacity). Each serving will be about ½ cup capacity.
• Make sure to stir the panna cotta mixture each time you pour it into a serving dish so that the vanilla seeds are properly dispersed through the mixture.
• Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.
• Mix the ½ tsp of gelatin with ½ tbsp of water, and let it sit for about 10 minutes.
• If you're using gelatin sheets, soak the gelatin sheets in a bowl of water for at least 10 minutes until softened. Make sure to squeeze out extra water before adding the sheets to the berry mix.
• Place the berries, honey, salt, and lemon juice in a small saucepan.
• Cook over medium heat until the berries break down. This can take about 10 - 15 minutes.
• Cook the mixture down until you have about 1 cup of berry coulis.
• You can use the berry coulis as is, if you prefer. But to make a fluid gel, you will need to add gelatin.
• Stir in the bloomed gelatin until it completely dissolves in the berry coulis.
• Place the coulis jello in the fridge until it sets.
• Once set, break the jello layer and place it in a container that can be used with a stick blender (i.e. a narrow and tall container that fits a stick blender).
• Blend the berry jello until you have a smooth paste. You will end up with a fluid gel (i.e. a berry sauce that still has some viscosity).
• Once the panna cotta has set, you can keep it in the fridge for up to 3 - 4 days.
• Serve the panna cotta with a dollop of the berry fluid gel and fresh berries on top.
• If you're unmolding the panna cotta, place the mold in warm water for a few seconds until the panna cotta is slightly loosened and can be released from the mold.
• Turn it out onto a serving plate and tap or gently squeeze the mold (if using silicone) to release the panna cotta. Spoon the raspberry coulis on top, and serve immediately.

SUGAR AND SPICE DOUGHNUTS

Steps:

• Whisk together the flour, baking powder, salt, 1 cup of the sugar and 1/2 teaspoon of the apple pie spice in a medium bowl until well mixed. Stir the remaining 1/2 cup sugar and 1 tablespoon apple pie spice together in a shallow dish. Set aside.
• Whisk together the eggs, melted shortening, lemon zest and 1/2 cup seltzer water in a large bowl until smooth. Stir in the flour mixture. Add the remaining seltzer water, a teaspoon at a time, just until the dough comes together in a soft and shaggy ball.
• Turn the dough out onto a generously-floured cutting board (it will be a bit sticky). Sprinkle the top with flour and pat out until it is about 3/8-inch thick. Cut out as many circles as possible using a 3-inch round cookie or biscuit cutter, then cut out doughtnut holes from the center of each with a 1-inch round cutter. Reserve the doughnuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness. Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used.
• Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. Working in batches, fry the doughnuts and holes until golden brown, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain and cool slightly. While still warm, roll in the spiced sugar until well coated.